What do you do when you revisit a childhood recipe, hoping to recreate that memory of taste from the pages of Betty Crocker or your mother's church cookbook, and find, to your chagrin, that it calls for a can of condensed cream of whatever soup? You don't want the salt, or the mysterious chemical ingredients. But you don't want to give up on that recipe!

The good news is that it's not difficult to recreate those cream of... soups in your own kitchen. In fact, it takes little more than some flour, butter, and broth. And it seriously will not take much more time than opening up a can. That perfect retro casserole is on its way - just a little lighter and more in step with the times.

Here's a recipe for cream of chicken soup, one of the more common condensed soup varieties. To make cream of anything else, just substitute the broth for another type. For cream of mushroom, cook some mushrooms down in the butter, then add the flour and some cream.

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include The Kitchn Cookbook, coauthored with Sara Kate Gillingham, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband Mike.